The rich and long history of Bulgaria has been the dominant factor that has determined the way Bulgarian food is cooked today. The sheer variety speaks volumes of its influences from the long-ago tribes that founded Bulgaria more than a thousand years ago. The close contact with Turkey and Greece have obviously also helped form a very unique menu of typical Bulgarian fare. In the following sections, we have attempted to give you a brief synopsis of Bulgaria's Restaurants.

Bulgarian cuisine offers a healthy serving of fresh veggies, which are roasted or stewed with meat, garlic, onions, oil and spices!

Just reading our Bulgaria Restaurant Guide below will make you want to get out and try some local cuisine right now! So, after some Shopping for presents from Bulgaria, relax in beautiful surroundings and taste a variety of dishes from the restaurant of your choice. For further local information, including a comprehensive list of our recommendations, visit out Sofia or Regional Bulgaria restaurants pages.

Bulgarian Cuisine & Food Guide

Bulgaria's proximity to Greece and Turkey has infused the cuisine of the region with a unique flavour. Bulgarian food is a tantalizing mix of pastries and spices from the east and fresh ingredients and meats from the west. Tribes that migrated to the country 1300 years ago laid the foundation for this deliciously different cuisine. The tradition of great food and hearty meals has aged like good wine and the region today is a gastronome's delight.

Vegetables are central to Bulgarian cooking and you'll be able to sample them in crunchy salads, warm stews or just lightly grilled.

All meals begin with a grape based spirit or schnapps followed by an obligatory serving of salad. Mealtimes are special and you may even find your hosts or locals at restaurants lingering over the entrée for over an hour.

The terracotta, which food is often cooked in, lends its own special aroma to the cuisine. With the generous use of garlic, onions, oil and spices, the food here teases the palate and leaves a lasting impression.

Your guide to a Bulgarian Menu

Breads and Cereals: Bulgaria has some melt-in-the-mouth sweet pastries and breads that you must try. The Kozu'nak looks a lot like bread and is eaten with yogurt and sugar. For those who don't have a sweet tooth, the flaky cheese pastry Banitsa is a great way to start the day. Try the ones with spinach or leek or a regular onion one.

Jumpstart your day with the unusual liquid cereal Bo'za, which sells in a rather dubious looking brown liquid form. Some folks add an extra zing to it with a splash of whiskey or vodka.

Salads: Health food fans will be spoilt for choice with the mind boggling variety of salads on offer. From the ubiquitous potato and mayonnaise based Russian Salad to the tangy Kartofi salad which comes dressed in a light vinaigrette, you'll definitely find something to suit your palate. Another evergreen favourite in Bulgaria is the cucumber-tomato-cheese Sa'lati Shopska salad. These salads go well with the toasted sandwiches that are sold at every street corner.

Meats: The heavy influence of the Greeks and the Turks is most evident in the mouth watering grilled meats you'll find in Bulgaria. The local version of the shish kebab - the Shishche - is made from pork or beef. Other must try meats are the ground pork patties called Kyufte and the sausage shaped Kebapche.

Drinks: Bulgaria is a hidden treasure on the wine drinker's map. Be sure to try the surprisingly low priced but great tasting local stuff. The Novi Pazar, Preslav, Melnik, Suhin Dol, Khan Krum (Shoumen Region) regions produce the best wines. If you're brand conscious, ask for a Sungularski Misket. Reds are more popular during the winter while you'll find a white paired with almost any kind of food during summer.

Brandy drinkers will find Rakia, the national drink of Bulgaria and made from grapes, plums or peaches, quite strong. This brandy is supposed to even cure cancer! Even if that doesn't seem plausible, its ability to cure a bad hangover is legendary.

For travellers who can't do without beer, the local version goes down well if it's well chilled (studena). Ask for Pleven or Zagorka - it's what the locals drink.